PHOTOGRAPHY: ANYA HOFFMAN
What you need:
What to do:
Rinse the arame seaweed and wakame seaweed separately, but thoroughly, in cold water for about 5 minutes. Don't let the seaweed soak too long. Remove from water and squeeze gently. Cut off tough stems from the wakame, and then cut into smaller squares. The arame will probably not need cutting. Arrange the seaweeds in rows on a large platter.
Shred or grate 6 carrots and 4 medium turnips. Arrange them on the platter with the seaweed.
Mix together the rice wine vinegar, agave nectar, and tamari. Pour this dressing over the platter of vegetables. Sprinkle gomahsio over the salad. Cover and refrigerate until ready to serve.
Simmer the tofu in water for 5 minutes. Place the tofu, 2 tbsp. of the water it simmered in, 1 tbsp. rice wine vinegar, ½ tsp. agave nectar, a dash of cayenne pepper, and 2 tbsp. gomahsio in the blender. Puree until smooth. Add more water if necessary. It should have the consistency of thin mayonnaise. Add more rice wine vinegar, if you prefer your dressing on the tart side.
Sprinkle this salad with chopped scallions, and place a tablespoon of the tofu sauce in the middle of each small salad plate.
Keep an open mind and enjoy!